STEP SIX: Add the powdered sugar and vanilla extract and continue to beat the whipped cream until stiff peaks form. Be careful not to overwhip your heavy cream. Your whipped cream should be soft but able to hold its shape on the tip of your beaters. Set aside.
STEP SEVEN: In another large mixing bowl, add the room-temperature cream cheese and granulated sugar. Beat on medium speed, using a handheld mixer, for 2 minutes until the cream cheese is fluffy and smooth.
STEP EIGHT: Add the strawberry preserves and strawberry extract to the bowl of beaten cream cheese and beat for an additional 2 to 3 minutes or until you have a nice creamy strawberry cream cheese mixture.
PRO TIP:
The store-bought strawberry preserves were quite thick and did not thin out the cream cheese too much. A homemade strawberry preserve may be a bit looser, so your final cream cheese filling may be a bit looser.
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